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Pomegranate, Apple, Brussel Sprout Salad

January 21, 2017

This is an easy flavorful winter salad with lively color on these grey wintery Seattle days.  I originally was thinking there would not be enough dressing as described nor that flavorful, but it was good as is.

Difficulty: Easy
Prep Time:15 min
Cook Time: 15 min
Total Time: 30 min
Yield:4-6 servings
Taste: Good


1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac (I used lemon zest as a substitute)
1/4 teaspoon kosher salt, plus more to season salad
3/4 cup toasted, cooled walnuts, lightly crushed or coarsely chopped
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large unpeeled apple, cored and diced (recommend Granny Smith, Pink Lady or Honeycrisp)
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
Ground chipotle chile pepper, urfa biber peppers, hot smoked paprika or another chile flake, to taste


1) If nuts are untoasted, preheat oven to 350 deg F.

2) Make the sumac-pickled onions: Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.

2) Place untoasted nuts on baking sheet in single layer.  Cook for 5-10 minutes until aromatic and golden brown. When done cooking, set aside to cool before adding to salad.

3) Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired.  You could add more honey, olive oil and lemon.

NOTE: This salad can be prepped ahead, but it is recommended to keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.

Source: Smitten Kitchen


From → Side Dish

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